<< Previous Recipe (Light Ranch Dip) | Next Recipe (Corn and Black Bean Dip) >>

California Cabbage Salad

California Cabbage Salad

This recipe has not yet been rated. Be the first.

California Cabbage SaladCalifornia Cabbage Salad    California Cabbage Salad    Salad

Active Time:
Start to Finish:


  • SALAD:
  • 4 cups cabbage, finely chopped
  • 4 tablespoons sesame seeds
  • 1 cup sliced almonds
  • 2 packages ramen noodles , chicken flavored, uncooked
  • 2 tablespoons butter
  • 8 green onions, finely chopped
  • 6 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • ¾ cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 package chicken-flavored seasoning from the ramen noodles


Toast sesame seeds and almonds in melted butter until golden brown. Do not over cook or under cook-- you can smell them toasting. Cool.

Whisk all dressing ingredients to combine.

Break up ramen noodles and toss with cabbage, green onions, and dressing. Add almonds just prior to serving so they will stay crisp.


Do not refrigerate the dressing if used within a few days.

You may not want to use all the dressing.

For large parties, double.

You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


recipe type

Side Dishes


Erin Canavan




Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im